A salty and sweet salad to grace your harvest table this autumn, featuring our new Fire Cider. Prepared by Vilda Gonzalez.
INGREDIENTS:
For the salad:
2 medium non-astringent persimmons, firm to the touch with a tiny bit of give
¼ cup walnuts
A small hunk of firm blue cheese
Aleppo pepper
Flakey salt
Olive oil
For the vinaigrette:
2 tbsp Fat of the Land Fire Cider
3 tbsp delicious olive oil
¼ tsp raw honey
Pinch of salt and pepper
Process:
Peel your persimmons and cut them into bite sized pieces. In a medium bowl, combine all of the ingredients for the vinaigrette and whisk to emulsify. Taste for seasoning and adjust if needed. Add your chopped persimmons and a pinch of flakey salt to the finished vinaigrette and let marinate while you gather the remaining pieces of this salad puzzle.
Heat a small frying pan over medium-low heat. Add the walnuts, a small glug of olive oil, a pinch of salt, and a generous pinch of aleppo. Toss to coat, and toast till the walnuts are golden brown and aromatic. Toasting nuts in a skillet is a test of presence - take care not to let them burn! Take off the heat, and roughly chop.
Using a vegetable peeler, slice the blue cheese. The fruit and cheese are like codependent lovers in this marriage; make sure there’s enough blue cheese for every bite of persimmon.
Assemble the persimmon pieces on a nice plate and drizzle over a few spoonfuls of the vinaigrette. Scatter over the walnuts and finish with the sliced blue cheese, a pinch of aleppo, and another pinch of flakey salt.